Main Responsibilities: Overseeing day-to-day operations of the restaurant Managing and leading a team of staff members Ensuring high levels of customer satisfaction and service quality Handling customer complaints and resolving issues promptly Maintaining inventory and ordering supplies as needed Monitoring and controlling budgets and costs Training and mentoring new staff members Ensuring compliance with health and safety regulations Preparing and submitting reports on financial performance and operational goals Collaborating with marketing teams to enhance promotions and customer engagement Essential Qualifications: Bachelor's degree in Hospitality Management, Business Administration, or related field Minimum of 4-5 years of experience in restaurant management or similar roles Skills Required: Strong leadership and team management abilities Excellent communication and interpersonal skills Ability to handle high-pressure situations and multitask In-depth knowledge of restaurant operations, including budgeting, inventory, and customer service Proficiency in restaurant management software and POS systems Strong problem-solving and decision-making skills Excellent organizational skills and attention to detail
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